Ingredients
Method
1.Preheat oven to 170°C.
2.Heat the oil in an ovenproof saucepan (or do this step in a pan and transfer to an oven dish for step 3) and fry the onions and garlic for 3-4 minutes. Add the bay leaves, mustard seeds, cumin, coriander, garam masala, turmeric and chilli, then fry for a further 3-4 minutes.
3.Add the lamb, tomatoes, water and seasoning, then stir. Cover and bake for one hour. Check the liquid and add more water if it’s too dry. Continue cooking for a further 30-45 minutes until the lamb is tender enough to cut with a fork and the sauce has thickened.
4.Serve the curry garnished with fresh coriander, rice and some chutneys – mango chutney and chilli jam are good – plus naan bread if you like.
Don’t be put off if a recipe has a lengthy list of spices – take a small dish to your spice cupboard and spoon each measure into the dish. Just leave out any that you’re missing! By using a mix of shoulder chops and leaner lamb leg steaks, the fat content is reduced. If you wish to use only shoulder chops, leave the curry to cool and skim off the layer of fat once it sets.
Note
